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Butter Chicken, or "Murgh Makhani," has its roots deeply embedded in Indian culinary history. This dish originated in the 1940s in Delhi, India, at the Moti Mahal restaurant. The chefs at Moti Mahal were known for their tandoori chicken, which was served with leftover gravy made from tomatoes, butter, and cream. The combination proved to be a hit, and thus, Butter Chicken was born—a brilliant way to utilize leftover ingredients while creating a rich and flavorful dish.

Slow Cooker Indian Butter Chicken

Savor the rich flavors of this Creamy Slow Cooker Indian Butter Chicken! Perfectly tender chicken thighs simmer in a blend of aromatic spices, tomatoes, and a luscious sauce made with heavy cream and Greek yogurt. This easy recipe is ideal for a weeknight dinner, requiring just 20 minutes of prep. Serve it over fluffy basmati rice or with warm naan for a comforting meal. Don’t forget to garnish with fresh cilantro for that extra pop of flavor!
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Ingredients
  

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch piece of ginger, grated

1 can (14 oz) crushed tomatoes

1 cup heavy cream

1 cup plain Greek yogurt

4 tablespoons butter

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon turmeric

1 tablespoon chili powder (adjust to taste)

Salt to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions
 

In the slow cooker, combine the chicken pieces, chopped onion, minced garlic, grated ginger, crushed tomatoes, garam masala, ground cumin, turmeric, chili powder, and salt. Stir until the chicken is well coated with the spices and ingredients.

    Add the butter to the slow cooker. Do not mix it in yet; it will melt as it cooks and enrich the sauce.

      Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.

        About 30 minutes before serving, mix in the heavy cream and Greek yogurt. Stir well to combine all the ingredients, allowing the rich flavors to meld together.

          Once done, taste and adjust seasoning if necessary. If you prefer a thicker sauce, let it cook for a bit longer after adding the cream and yogurt.

            Serve hot over basmati rice or with warm naan, garnished with fresh cilantro for a burst of flavor.

              Prep Time: 20 minutes | Total Time: 7 hours (including slow cooking) | Servings: 6